TWICE as nice

CHRISTMAS LEFTOVERS NEVER TASTED SO GOOD!

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Roast Pork Banh Mi

SERVES 4

PREP & COOK 20 MINS

■ 4 long crusty white rolls

■ ½ cup whole egg mayonnaise

■ 8 slices roast pork

■ ½ bunch fresh coriander, roots and stems trimmed

■ 1 long fresh red chilli, thinly sliced

■ 2 tbsp hoisin sauce

SALAD

■ 2 tsp white sugar

■ ¼ cup white vinegar

■ 6 green onions, trimmed

■ 1 large carrot, peeled, coarsely shredded

■ 1 large Lebanese cucumber, halved lengthways, thinly sliced

1SALAD Dissolve sugar in vinegar in a large, glass bowl. Cut onions into 12cm lengths. Cut each length into long, thin strips. Add to bowl with carrot and cucumber. Season with salt and pepper. Toss well. Stand, covered for 15 mins. Drain.

2 Place rolls on a large oven tray. Heat in a 200C preheated oven for 3-5 mins, until crisp.

3 Using a large serrated knife, cut rolls lengthways down the centre, without cutting all the way through. Spread with mayonnaise. Fill with pork, salad, coriander and chilli. Drizzle over hoisin sauce.

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